Smoked Maque Choux Peppers

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Servings: 4 Difficulty: Advanced
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American-style hearty and homemade bread that brings home-style flavor to your table
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This American bread features Medium red bell peppers, Butter, Oil, preferably corn, Corn kernels. It delivers smooth, comforting richness, a pleasant kick of heat. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Smoked Maque Choux Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 293.2

Description

This American bread features Medium red bell peppers, Butter, Oil, preferably corn, Corn kernels. It delivers smooth, comforting richness, a pleasant kick of heat. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Frozen 1 ea Medium onion, chopped 1/2 ea Medium green bell pepper 1/2 ts White pepper Salt to taste 1 c Chicken stock 1/4 c
  2. Cream or half & half ds Hot sauce 2 c Dry cornbread crumbs or Other bread crumbs 1 ea Egg white, beaten Fresh ground black pepper To taste
  3. Slice off the tops of the peppers about 1/2 inch down from the stems.
  4. Remove the seeds and cores from the peppers.
  5. If any won't stand upright,
  6. slice a little off the bottom, being careful not to
  7. cut into the pepper's cavity.
  8. Reserve the peppers and their tops.
  9. Melt the butter and oil in a medium skillet.
  10. Add the corn, onion, and green bell pepper and saute over medium heat until fragrant.
  11. Add the white pepper and salt.
  12. Cover the pan and cook for about 10 lminutes.
  13. Remove the lid,
  14. add the stock,
  15. cream , and hot sauce, and continue cooking, uncovered, until about half the liquid has evaporated.
  16. Remove the filling from the heat and mix in the cornbread crumbs and egg white.
  17. Prepare the smoker for barbecuing, bringing the temperature up to 200 deg to 220 deg F (104ðC).
  18. Grease a smokeproof baking dish that can hold the peppers snugly upright.
  19. Stuff each bell pepper with a portion of the filling.
  20. Replace the tops of the peppers and secure with toothpicks.
  21. Arrange the peppers in the prepared dish.
  22. Transfer the peppers to the smoker.
  23. Cook until they are tender but still hold their shape, 65 to 75 minutes.
  24. Remove the toothpicks and serve the peppers warm

Nutrition Facts

Servings 4

Amount Per Serving
Calories 293.2kcal
% Daily Value *
Total Fat 19.8g31%
Saturated Fat 7.3g37%
Cholesterol 24.2mg9%
Sodium 94.3mg4%
Total Carbohydrate 32.2g11%
Dietary Fiber 5.4g22%
Sugars 11.7g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bell, bread, butter, choux, corn, fresh, kernels, maque, medium, oil, peppers, preferably, red, sautéing, smoked, smoking, stuffing, title, vegetables
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